Course Description

HS 337 FOOD MGMT & SUSTAINABLE FOOD SERVICE OP   3.0 Credit(s)
This course introduces students to the responsibilities of a food service operations manager within healthcare organizations and other adjacent career paths. Through the examination of financial and human resource management principles, as well as organizational structure and governance, the student will be able to demonstrate and apply the functions expected of an operations manager. It will provide a broad overview of the economic, technological and policy considerations in implementing sustainable food solutions Prerequisites: HS 308 and HS 316 (Concurrent with instructor's permission). Prerequisite: Take HS-308, HS-316 (concurrent with instructor's permission
Offered: All Semesters All Years